Ingredients
- 2 c. self rising flour, plus additional
- 1/4 c. cold butter, cut into pieces
- 1/4 c. cold veg. shortening
- 3/4 - 1 cup of buttermilk
Preparation
Step 1
Preheat oven to 500.
Grease baking sheet.
Mix flour and salt. Cut in butter and shortening with a pastry blender until mixture resembles coarse crumbs. (Peas-sizes pieces of butter may remain).
Pour about 3/4 c. of buttermilk into flour mixture; give a few stirs to determine how much liquid to add. Don't stir too much, just until it begins to stick together.
Turn dough out into well-floured wax paper. Sprinkle enough flour on top so that dough doesn't stick to fingers. Pat into 1' thickness. Turn dough over; sprinkle a little flour on top to keep dough from sticking as you continue to pat sown and fold. Using paper, lift dough and fold in half. Sprinkle a little more flour on top. Press down to 1"; fold in half again. Repeat until you have folded dough 4 times.
Pat down to 1/2"; use a 21/2" round cutter to cut out biscuits. Press scraps together; cut out until all dough is used.
Place biscuits almost touching on baking sheet. Brush tops with buttermilk. Bake 10 - 12 minutes or until tops are starting to brown. serve immediately.